GERMAN CABBAGE AND DUMPLINGS
This German Cabbage and Dumplings (often referred to as Kraut und Spätzle or a variation of Haluski) is a quintessential European comfort dish. The handmade dumplings are dense and chewy, providing the perfect structural contrast to the buttery, tender cabbage. By simmering the cabbage in stock and butter, you create a rich “pan sauce” that coats the dumplings, while the thyme and black pepper add an earthy warmth that is characteristic of traditional German home cooking.
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German Cabbage and Dumplings
Ingredients:
| Ingredient | Amount |
| Dumplings | |
| All-purpose flour | 1 cup |
| Eggs (whisked, room temperature) | 2 large |
| Milk (as needed) | 1/3 tablespoons |
| Dried thyme or parsley | 1 teaspoon |
| Black pepper | 3/4 teaspoon |
| Salt | 1/2 teaspoon |
| Baking powder (optional for fluffiness) | 1/2 teaspoon |
| Baking soda (optional for fluffiness) | 1/4 teaspoon |
| Cabbage | |
| Cabbage (chopped into large chunks) | 1 medium |
| Unsalted butter (divided) | 4 tablespoons |
| Onion (roughly chopped) | 1 large |
| Vegetable or chicken stock | 1/4 cup |
| Garlic powder | 1/2 teaspoon |
| Kosher salt and black pepper | To taste |
| Fresh parsley (for garnish) | 1 tablespoon |
How To Make German Cabbage and Dumplings:
Step 1: Mix the Dumpling Dough: In a large bowl, whisk together the flour, thyme, pepper, and salt (plus the optional baking powder/soda if you want a lighter texture). Create a well in the center and pour in the eggs. Stir until a stiff dough forms, adding milk 1 tablespoon at a time only if the dough is too dry to hold together.
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Step 2: Boil the Dumplings: Bring a pot of salted water to a boil. Drop tablespoon-sized portions of dough into the water.
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Tip: Dip your spoon into the boiling water before scooping the dough; the heat creates a “non-stick” barrier that helps the dumpling slide right off the spoon. Once they float to the surface, they are done. Remove with a slotted spoon.
Step 3: Sauté the Onions: In a large pot, melt 2 tablespoons of butter. Sauté the onion for 8/10 minutes until it is soft and lightly golden. This caramelization is where the deep flavor of the dish begins.
Step 4: Braise the Cabbage: Add the remaining 2 tablespoons of butter, the cabbage chunks, stock, garlic powder, salt, and pepper. Cover the pot and simmer until the cabbage is tender and has absorbed most of the liquid.
Step 5: Combine and Serve: Gently fold the cooked dumplings into the cabbage mixture. Toss everything together so the dumplings are coated in the butter sauce. Adjust seasoning to your liking and top with fresh parsley.
